[ THE ELECTRIC KITCHEN ]

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Ahi returns to spotlight

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These dishes were prepared by Bob Longhi and Carol Longhi O'Leary of Longhi's Restaurant on "The Electric Kitchen" Sunday. The program airs at 4:30 p.m. on KITV/ABC.

All the recipes from the show, as well as an archive of recipes dating to 1995, are available at the Hawaiian Electric Co. Web site, www.heco.com.

Seared Ahi with Green Peppercorn Sauce

1/2 teaspoon cracked black peppercorns
1/2 pound block sashimi-grade ahi steak, 1 inch thick
1 tablespoon vegetable oil
6 tablespoons butter
1/2 teaspoon chopped garlic
1 cup sliced fresh shiitake mushrooms
2 tablespoons brandy
2 tablespoons white wine
1 tablespoon green peppercorns (in brine)

Sprinkle pepper on both sides of ahi. Heat oil in a cast-iron or heavy skillet over high heat. Add ahi and sear until rare to medium-rare; remove from pan.

Add 2 tablespoons of the butter and garlic to the pan; sauté. Add mushrooms; sauté until liquid is released. Carefully add brandy and light with a match. When flames subside, add wine and boil, uncovered, until liquid is reduced by half. Add green peppercorns and remaining 4 tablespoons butter. To serve, slice ahi in half and garnish with mushroom mixture. Makes 4 appetizer servings or 1 main course serving.

Ahi Carpaccio

1 tomato, diced
1/2 cup plus 2 tablespoons extra virgin olive oil
1/2 cup loosely packed basil leaves, chopped
Salt and pepper, to taste
1 clove garlic, chopped
1/2 teaspoon chopped fresh oregano
1 long loaf Italian bread, cut in 3/4-inch slices (about 8 to 12 slices)
1/2 pound sashimi-grade ahi, sliced 1/8-inch thick
3 cups baby salad greens
1 tablespoon lemon juice
2 lemons, halved
4 teaspoons capers

In a small bowl, toss tomato with 1/4 cup olive oil, basil, salt and pepper; set aside to marinate. In another bowl, combine 1/4 cup of the olive oil with the garlic and oregano. Brush both sides of each bread slice with the oil mixture. Grill or bake bread until golden brown on both sides.

Place 2 tablespoons of the tomato mixture on each slice of grilled bread. Lay slices of ahi over the tomatoes.

In a large bowl, toss the salad greens with the remaining 2 tablespoons olive oil, the lemon juice, salt and pepper to taste.

To serve: divide greens among 4 plates and top with 2 to 3 pieces of bruschetta per plate. Squeeze juice from lemon halves over ahi, then drizzle each plate with more olive oil. Garnish with capers. Makes 4 servings.

Nutritional information unavailable.

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